DIY Network

Garlic Soup From "Ask DIY" episode ADI-415

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Garlic Soup with Spiced Garlic Croutons To ensure freshness, always choose a garlic head that's closed at the top. The hard brown end of each garlic clove should be cut off; otherwise it will add bitterness to your dish.

Q: I'd love to try making garlic soup, but garlic can sometimes be so overpowering. Do you have a recipe for a more subtle soup?

A: (From Paul Sturkey, Ask DIY Cooking expert) Yes I do! My Garlic Soup with Spiced Garlic Croutons has a rich, warm garlic taste that won't come back to haunt you!

Materials:
One-quart saucepan
Cutting board and knife
Large stockpot
Large skillet
Whisk
Food processor

Ingredients:
1 cup garlic cloves, peeled (reserve 3 Tbs. for croutons)
2 cups olive oil
3 oz. clarified butter (you may use melted butter, and you may add olive or vegetable oil, if preferred)
4 oz. flour
1 bay leaf
7-8 cups rich chicken stock, cold
Salt and black pepper
6 slices French bread cut 1/2" thick
Nonstick spray
3 Tbs. roasted garlic puree (reserved)
1 tsp. Cajun or Creole spice (optional)

For the garlic puree:

1. In saucepan, combine garlic and oil; bring to a boil and simmer 10-15 minutes, until cloves are tender.

2. Strain and reserve oil in a tightly sealed container (it can be used later for sauteeing vegetables, etc.). In a food processor, puree garlic to a smooth paste, reserving 3 Tbs.

For the soup:

1. In saucepan, combine butter and flour and cook 2 minutes to make a blond, or golden, roux.

2. Add chicken stock and bring to a boil. (Tip: when you're making a roux, always add cold stock to the hot fat-and-flour base; this helps prevent lumps.)

3. Reduce heat and simmer for 20 minutes.

4. Add garlic puree and let simmer an additional 10 minutes.

5. Season with salt and pepper to taste.

For the croutons:

1. Preheat oven to 325 degrees

2. Spray French bread slices with nonstick cooking spray, place on a baking sheet and bake for 5-7 minutes, until toasted.

3. Remove from oven, spread with reserved garlic puree and sprinkle with Cajun or Creole spice, if desired.

4. Ladle soup into bowl, float crouton on top and garnish with chopped garlic chives.

For more information on Paul Sturkey and his Cincinnati restaurant, click here.

Web site resources for Garlic Soup:

Sopa de Ajo (Garlic Soup) from foodtv.com

Roasted Eggplant and Garlic Soup from foodtv.com

Oven-Roasted Tomato and Garlic Soup from foodtv.com

Book:

Soup Makes the Meal: 150 Soul-Satisfying Recipes for Soups, Salads, and Breads
By Ken Haedrich
ISBN: 155832187X
Harvard Common Press
535 Albany Street
Boston, MA 02118
Phone: 617-423-5803
Fax: 617-695-9794
Web site: www.harvardcommonpress.com

RESOURCES :
Good Day for Soup: Over 200 Recipes For Any Occasion
Model: 0811804674
Author: Jeanette Ferray
(1996)
Chronicle Publishing Company
Website: www.chroniclebooks.com

Saved by Soup: More Than 100 Low-Fat Recipes to Eat and Enjoy Every Day
Model: 0668153003
Author: Judith Barret
William Morrow and Company, Inc./HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-2145

Cooking for Dummies, 2nd Edition
Model: 0764552503
Author: Bryan Miller and Marie Rama
(2000)

Web site for the Dummies books: www.dummies.com

IDG Books Worldwide, Inc. (An International Data Group Company)
Foster City, CA 94404

Food Lover's Companion
Model: 0812015207
Author: Sharon Tyler Herbst
(1995, 2nd Edition)

Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.

Barron's Educational Series, Inc.
Hauppauge, NY 11788

Cajun & Creole Cuisine: From Gumbo and Jambalaya
Model: 0754805204
Author: Ruby LeBois
(2001)

Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com